Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH

Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance

(2021) Cuihua Chang et al.   FOOD HYDROCOLLOIDS

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

(2021) Qiannan Zhao et al.   FOOD HYDROCOLLOIDS

Effect of sodium tripolyphosphate on the interaction and aggregation behavior of ovalbumin-lysozyme complex

(2021) Haobo Jin et al.   FOOD CHEMISTRY

Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface

(2021) Li Lin et al.   FOOD HYDROCOLLOIDS

Phase behavior, thermodynamic and rheological properties of ovalbumin/dextran sulfate: Effect of biopolymer ratio and salt concentration

(2021) Jingbo Liu et al.   FOOD HYDROCOLLOIDS

Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment

(2021) Beibei Zhou et al.   FOOD HYDROCOLLOIDS

Prebiotic food foams stabilized by inulin and β-lactoglobulin

(2021) María Luisa López-Castejón et al.   FOOD HYDROCOLLOIDS

Effects of combined high hydrostatic pressure and pH-shifting pretreatment on the structure and emulsifying properties of soy protein isolates

(2021) Mengna Tan et al.   JOURNAL OF FOOD ENGINEERING

Characterization and film-forming mechanism of egg white/pullulan blend film

(2020) Ke Han et al.   FOOD CHEMISTRY

The role of non-starch polysaccharides in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituents

(2020) Frederik Janssen et al.   FOOD HYDROCOLLOIDS

Characterization of the interaction between hen egg white lysozyme and ovalbumin

(2020) Yongguo Jin et al.   Food Bioscience

Effects of synergistic modification with enzymatic hydrolysis and phosphorylation on functional and structural properties of ovalbumin

(2020) Lili Liu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Air-water interfacial and foaming properties of whey protein - sinapic acid mixtures

(2020) Jack Yang et al.   FOOD HYDROCOLLOIDS

Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism

(2020) Jingsong Zhu et al.   FOOD HYDROCOLLOIDS

Enhancement of foam stability parallel with foamability of the foam stabilized by sodium caseinate-based complex: Octenyl succinate starch acting a dual role

(2020) Fuchao Zhan et al.   FOOD HYDROCOLLOIDS

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

(2019) Peishan Li et al.   POULTRY SCIENCE

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

(2019) Xin Li et al.   FOOD HYDROCOLLOIDS

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments

(2019) Xin Li et al.   JOURNAL OF FOOD ENGINEERING

Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization

(2018) Monique Barreto Santos et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

A study of storage impact on ovalbumin structure of chicken egg

(2018) Long Sheng et al.   JOURNAL OF FOOD ENGINEERING

Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

(2018) Xin Li et al.   FOOD HYDROCOLLOIDS

Co-aggregation of ovalbumin and lysozyme

(2017) Kazuki Iwashita et al.   FOOD HYDROCOLLOIDS

The changes of secondary structures and properties of lysozyme along with the egg storage

(2016) Long Sheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Synergy between ovalbumin and lysozyme leads to non-additive interfacial and foaming properties of mixtures

(2008) C. Le Floch-Fouéré et al.   FOOD HYDROCOLLOIDS

Foam drainage

(2007) P KRUGLYAKOV et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE